There’s nothing quite like the smell of pumpkin and cinnamon filling the kitchen — especially when it means Chewy Pumpkin Snickerdoodle Cookies are baking! These cookies have everything you want in a fall treat: chewy centers, crisp edges, cozy pumpkin spice, and a hint of nutty brown butter. No chill time, no mixer, and no fuss — just pure cookie perfection.

Think of these as the pumpkin version of the classic snickerdoodle, but with an autumn twist that makes them totally irresistible. You’ll love how soft and gooey they stay even after they cool!

Why You’ll Love This Recipe

Chewy, not cakey: Draining the pumpkin keeps the texture perfect.
Brown butter flavor: Adds rich, nutty depth to every bite.
No chill required: You can bake these cookies right away!
Warm fall spices: Pumpkin spice, cinnamon, and vanilla create cozy magic.

Time Needed

Prep Time: 1 hour 50 minutes (includes butter cooling)
Cook Time: 10 minutes
Total Time: 2 hours
Servings: 13 cookies

Ingredients

1 cup unsalted butter
⅔ cup pumpkin puree (drained and dried, see notes)
½ cup granulated sugar
½ cup + 2 tbsp dark brown sugar, packed
2 large egg yolks, room temperature
2 tsp vanilla extract
1⅔ cup + 1 tbsp all-purpose flour
1½ tsp pumpkin spice
1 tsp baking soda
1 tsp cream of tartar
½ tsp kosher salt
⅓ cup granulated sugar + 1 tsp cinnamon (for rolling)

Instructions

Brown the Butter Melt butter in a stainless steel pan over medium heat. It will foam, crackle, and then turn golden brown with a nutty aroma. Remove from heat immediately and pour into a glass cup. Chill in the fridge for 45–60 minutes, stirring every 20 minutes, until cool (70–75°F).
Dry the Pumpkin Spread pumpkin puree onto a plate and press paper towels over it to remove excess moisture. Repeat until the pumpkin feels dry, like soft playdough, and measures about ⅓ cup.
Mix Wet Ingredients In a bowl, whisk the cooled brown butter with both sugars until it resembles wet sand. Add egg yolks, vanilla, and dried pumpkin puree. Mix until smooth.
Add Dry Ingredients Fold in flour, pumpkin spice, baking soda, cream of tartar, and salt until just combined. Chill dough for 5 minutes if it feels too soft.
Shape & Roll In a small bowl, mix cinnamon and sugar. Scoop 3-tbsp dough balls and roll in cinnamon sugar. Place 2–3 inches apart on lined baking sheets.
Bake Bake at 350°F (180°C) for 10–12 minutes. The edges should be golden and the centers soft and puffy. Cool completely on the tray before removing.

Chef Emma’s Tips

Cool the butter fully — if it’s too warm, the cookies will spread flat.
Dry the pumpkin well! Too much moisture makes them cakey instead of chewy.
Measure flour correctly (use the spoon-and-level method or a kitchen scale).
Use Libby’s Pumpkin for the most consistent texture.

Nutrition Info (Per Cookie)

Calories: 193
Carbohydrates: 15g
Protein: 1g
Fat: 15g
Saturated Fat: 9g
Sodium: 186mg

Storage

Room Temp: Store cookies in an airtight container for up to 3 days.
Freeze Dough: Freeze dough balls and bake directly from frozen (add 1–2 minutes bake time).
Freeze Baked Cookies: Store baked cookies up to 2 months. Thaw at room temp before serving.

Final Thoughts

These Chewy Pumpkin Snickerdoodle Cookies are cozy, nostalgic, and downright irresistible. With a caramel-like flavor from the brown butter and a perfectly chewy bite, they’ll be your go-to fall cookie from now on. Bake them once, and you’ll understand why they’ve gone viral!